Another american bakery wonder. If you like them richer, add more chocolate or pair the chocolate with nuts (macadamia nuts pair well with the white chocolate; walnuts or hazelnuts with dark chocolate). Make sure you heat them briefly (20-30 sec) into the microwave before serving – warmed up they become again soft and moist.
600 grams all-purpose flour
220 grams unsalted butter
3 tsp baking powder
1 tsp vanilla extract
180 grams granulated sugar
150 grams dark chocolate in square chunks (circa 1 cm each)
150 grams white chocolate in square chunks (circa 1 cm each)
a pinch of salt
240 ml milk
Pre-heat oven to 200° C.
Beat the butter with the sugar and vanilla, until pale and fluffy.
Unire metà della farina, un pizzico di sale, il lievito e poco a poco il latte sempre miscelando bene.
Add half of the flour, the pinch of salt, the baking powder and beat in the milk.
Add then the remaining flour kneading well with your hands. Divide the dough into two halves and add respectively dark and white chocolate chunks (retain a few pieces of chalet chunks to decorate the top right before baking – they will look better). Divide again each dough into 2 halves and roll them to 1 cm thick. Divide each round into 4 quarters.
Lay each quarter on the dripping pan (lined with parchment paper), and bake for 12 minutes.
